Potato Peel Mediated Synthesis and Characterization of ZrO2 Nanoparticles

Abstract

Green synthesis of zirconium oxide (ZrO₂) nanoparticles using boiled potato peel extract (Solanum tuberosum L.) as a natural reducing and stabilizing agent is reported. This route provides an eco-friendly, economical, and low-toxicity alternative in comparison to conventional chemical methods. Phenolic acids, flavonoids, reducing sugars, and other oxygenated compounds are the phytochemicals present in the boiled potato peel extract. These are related to play a key role in reduction of metal ion as well as capping nanoparticle and their stabilization. The synthesis of ZrO₂ was performed under systematically varied conditions, where extract concentration, pH, and temperature were optimized. The resulting materials were subjected to UV–Visible spectroscopy and Fourier Transform Infrared (FTIR) spectroscopy. X-ray diffraction (XRD) analysis was carried out to confirm the crystalline phase and determine the average crystallite size of the synthesized ZrO₂ nanoparticles. Scanning Electron Microscopy (SEM) analysis was performed to investigate the surface morphology and particle size distribution of the obtained nanostructures. This helped to elucidate the optical response, surface chemistry, and spectroscopic signatures of the biosynthesized ZrO₂ nanoparticles. The UV–Vis spectra revealed a characteristic absorption band. This green synthetic strategy highlights boiled potato peel waste as a promising and sustainable resource for zirconium oxide nanomaterial synthesis.